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Dan Pashman

Alex Eben Meyer

Eat More Better: How to Make Every Bite More Delicious Hardcover – October 14, 2014

by Dan Pashman (Author), Alex Eben Meyer (Illustrator)

48 ratings

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What if you could make everything you eat more delicious?

As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters.

In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection?

Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness.

Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever.

Read this book and every bite you take will be better.

Print length

352 pages
Language

English
Publisher

Simon & Schuster
Publication date

October 14, 2014
Dimensions

7.38 x 1.2 x 9.13 inches
ISBN-10

145168973X
ISBN-13

978-1451689730
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Editorial Reviews

Review

“Hilarious and, if you're of a similarly obsessive ilk, pretty useful.” ― Newsday (New York)

“A humorous, witty narrative delivered in the form of a pseudo-textbook. . . . A perfect delivery system for Pashman’s comedic take on gustatory pleasure. . . . A good-natured, clever and informative romp through the modern culinary landscape.” ― Kirkus Reviews

“Dan Pashman is one of the great eaters. Eating is his passion. Eating is his life. This book is a celebration of putting food in your mouth.” -- Marc Maron, author of Attempting Normal and host of WTF

“For noncooks who like food but hate the preciousness that comes with the whole foodie subculture…[Eat More Better] will allow its readers to survive his or her salad days.” ― The Boston Globe

“Here’s a collection of unexpected, giggle-making meditations on food served with a ‘spork.’ I looked it up. It isn’t in the dictionary yet, but a ‘spork’ is a combination spoon, fork and knife. Yes, K’s in knives are usually silent, but in Dan’s world, as in ketchup, kimchi, and Kit Kats, K’s are never bashful.” -- Radiolab's Robert Krulwich

“To top pumpkin pie or not to top pumpkin pie; the optimal coffee-dunking speed of a yeast donut; [the] eternal struggle about bite consistency versus bite variety: these are important questions to anyone who eats. . . . It’s all about being the best, most pleasure-extracting eater you can be.” ― MaximumFun.org

About the Author

Dan Pashman is the creator and host of WNYC’s James Beard Award–nominated food podcast The Sporkful. He’s also the host of the Cooking Channel web series Good to Know and You’re Eating It Wrong and a contributor to NPR, Slate, Buzzfeed, and LA’s KCRW. He lives with his wife and two daughters. Find Dan at Sporkful.com.

Alex Eben Meyeris an illustrator working in Brooklyn, New York. His work frequently appears in The New York Times,The Wall Street Journal, Time, Wired, and other publications, and online at Eben.com.

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Product details

Publisher ‏ : ‎ Simon & Schuster; F First Edition Used (October 14, 2014)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 145168973X
ISBN-13 ‏ : ‎ 978-1451689730
Item Weight ‏ : ‎ 1.85 pounds
Dimensions ‏ : ‎ 7.38 x 1.2 x 9.13 inches

Best Sellers Rank: #459,552 in Books (See Top 100 in Books)
- #498 in Cooking Humor
- #780 in Gastronomy Essays (Books)
- #856 in Food Science (Books)

Customer Reviews:
48 ratings

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Top reviews from the United States

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GatitaMundial

Soggy, forced, indigestible

Reviewed in the United States on March 13, 2016

Verified Purchase

When I heard Pashman on NPR he was so laugh-out-loud funny, his quirky take on food seemed to offer some curious gems on enhancing every day eating experiences, so I sought out his book. Reading it was like getting heartburn of the mind, kind of like brain freeze but without the pleasantness of ingesting something. Apart from the textbook binding - cumbersome and unappealing, the hideous, childish computer graphics offer no insight while yielding a distinctly institutional feel. Then there is the forced, pining phraseology, with section headers such as: SATVOR, or surface area to volume ratio, crab nebula, the semolina fulcrum, life as a seasoning, taste the momentousness of turkey brine, in vitro popcorn fertilization, embrace the sog crostini, the sandwich genome project, the tippling point, pasta phylum criteria...oh it goes on and on without mercy. The writing hits your system like a stale, soggy, overstuffed gastropub sandwich...heavy, dull, surprisingly uninsightful for all the fanfare of its forced creative formula. It will give your brain and palate indigestion. Sorry Dan, you have skill in radio, but your writing and gastronomy tips are a heaped serving of yuck.

4 people found this helpful

Helpful

Justin Gleesing

what a waste

Reviewed in the United States on June 3, 2021

Verified Purchase

Heard the author on the radio really chatting up his book and I thought it would be fun.
Nope. Microwaving food destroys nutrients so how is that eating food more better? yuck
Wish I had known he was a huge nuking enthusiast before I bought this.
It's those small details that can be missed

One person found this helpful

Helpful

JoeTaxpayer

An interesting view of how we eat

Reviewed in the United States on February 20, 2016

Verified Purchase

This book delivers on its title. How to make every bite more delicious. It's not a cookbook. It's not a book of recipes. It's an odd way of looking at the food that we eat, and maybe not for everyone. I'd suggest listening to Dan's podcast first, if you are not a fan, this book may not be for you. I borrowed it from the library, and after 2 weeks of very slow reading, decided it was worth buying.

Reviewed in the United States on December 16, 2019

Verified Purchase

Bought for a Christmas gift for my daughter in law... she loves cookbooks. I’m sure she’ll like this as she specifically asked for it...

Helpful

RD

not worth to include in your collection.

Reviewed in the United States on February 2, 2016

Verified Purchase

I did not like it. waste of money. Its difficult to get hold of any of the topics. These chapters starts on one note and end on something else. Doesnt look like composed correctly.

2 people found this helpful

Helpful

Mike

Read it and laugh.

Reviewed in the United States on April 11, 2017

Verified Purchase

Funny, interesting and challenging - just like the podcast. I don't always agree with Dan's ideas, but he always make an enjoyable argument. Just like his podcast. Strong work!

Helpful

Nancy O'Shea

I looked through the book and noticed several things which the author suggests for eating better which I already do

Reviewed in the United States on February 9, 2015

Verified Purchase

This item was a gift, and was welcomed by the recipient. I looked through the book and noticed several things which the author suggests for eating better which I already do! Some very creative ideas are in there, too.

Helpful

Miss C

Very interesting concepts but the author makes some rather definitive ...

Reviewed in the United States on April 27, 2015

Verified Purchase

Very interesting concepts but the author makes some rather definitive assertions about food that many other seasoned foodies (see what I did there?) would find disagreeable. Still a fascinating read and educational for any hobbyist or beginning chef.

Helpful

Top reviews from other countries

wendy

I expected it to be serious and I was disappointed.

Reviewed in the United Kingdom on October 30, 2014

Verified Purchase

It might have improved - I did not listen for long enough to find out. I expected it to be serious and I was disappointed.

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